I was thinking a risotto like this Shrimp with Asparagus and Peas would work as the main for the fish-only folks and also as the starch side for the meat eaters. (Extra shrimp provided for the fish-only folks.) With a simply-prepared colorful veg like roasted carrots, beets, or root vegetables, etc. And of course there will be hors d’oeuvres, salad, desserts.
http://food52.com/recipes...

I’ve made the risotto before and I think it would be fine on the plate with the tenderloin and red wine sauce – it’s not too lemony and I could even skip the preserved lemons in the risotto.

I just don’t know what else to do for the fish-only eaters without getting too crazy. Coquilles St. Jacques is a beautiful Christmas classic but I think too rich as a side for the tenderloin.

Any other ideas? I don’t want the fish eaters to feel like they’re riding second-class.

12 Comments

My computer at work doesn't let me agree, but I totally agree with lloreen. You aren't running a restaurant, and you don't need another fish/seafood entree. The meat eaters can have risotto as a side, but I would do another starchy side (maybe couscous - it's so easy). I'm also going to suggest that many of the meat eaters may go with the risotto. I love to do shrimp and/or scallop risotto! and all my diners love to eat it as well.

I'd probably opt for a separate fish course and then make a universal side that's more seasonal. But I'm a veg who eats fish and I'm always happy just eating sides, too. I often even prefer it. One suggestion would be a polenta that you can serve unadulterated for the meat eaters and with either an eggplant or mushroom topping for the pescaS. Recipes on this site.

I'm thinking that the monkfish suggestion is a really good idea. Shrimp is not my favorite crustacean to put in risotto. But monkfish pan seared (the poor man's lobster) and cut up would actually work well.

As a former pescatarian, now omnivore, I can say I would have been thrilled with the prawn risotto. In fact, even though I eat meat, that sounds like the star of the feast. You don't need to add another fish dish to make this a feast. With some salads and veggies and dessert, this is a great menu.

Kelly, good tip about the monkfish body. (Who wants a hideous fish face on the table at Christmas? There's enough drama going on.) Anyway, I will talk to my fish guy tomorrow. I was hoping to avoid cooking a fish but maybe it's the best way to go... Thank you!

Pegeen- I think with Monkfish you only get the tail, which is shaped almost exactly like a tenderloin. (As I recall, the head of the fish is REAL ugly.) I have to admit, I've actually used both of the recipes you're using on Monkfish tails, with adjusted cooking times, of course :) It's a sturdy, hearty fish that I find is REALLY delicious when you out a mustard crust on it. I figure bu doing this, you can literally treat the fish like meat and save you a little headache!

Kelly, do you mean, like a whole fish? That would be gorgeous but then I'm stuck making an additional dish, a starch, for everyone. Yes, I'm whining. ;-) Anyway, I love the idea and wonder if you know of a particular recipe?

How about a pan-roasted Monkfish? it's a hearty fish that can stand up to you using similar seasons and techniques as the tenderloin, not to mention the presentation would be similar. It's also something that you don't see everyday, and so very delicious.